Flambeed Peppered Filet Mignon With Vegetable Ribbons

Photo: Jo Ann

Ingredients

Ingredients for filet:

4 ounces filet mignon (4 to 6 each)

4 teaspoons seasoned black pepper

1 small onion, minced

1 tablespoon butter

1 teaspoon salt

2/3 cup heavy whipping cream

3 tablespoons beef consomme

3 tablespoons brandy or rum

Ingredients for Vegetable Ribbons:

6 large carrots, peeled

4 large zucchini squash

4 large yellow squash

6 tablespoons, butter, divided

1/4 cup extra virgin olive oil, divided

2 tablespoons fresh thyme leaves, divided

1/2 teaspoon slat, divided

1/2 teaspoon ground black pepper, divided

Preparation

Directions for filet:

Combine pepper and minced onion. Press pepper mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add fillet mignons. Brown well on one side, about 5 minutes. Sprinkle lightly with salt. Remove filet mignon to a serving dish. Cover and keep warm. Add cream to skillet and scrape up brownings. Add beef consomme. Cook until reduce. Pour cream mixture into a bowl and set aside. Heat skillet again and add fillet mignon. Pour brandy over meat and ignite. Add cream mixture and let cook, for 1 t

Directions for vegetables:

In a medium bowl, cut thin ribbons of carrots, zucchini, and squash with a vegetable peeler; set aside.

In a large saute pan over medium-high heat, heat 3 tablespoons butter and 2 tablespoons oil until melted. Add half of the vegetable and cook, stirring constantly for approximately 5 minute, or until vegetables are tender. Stir in 1 tablespoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook 1 minute. Remove to serving bowl and keep warm.

Repeat procedure with remaining ingredients. Serve immediately.